Creamy Leek Green Soup Recipe

Below, Almila Kakinc shares a simple vegetable soup that is the perfect mid-week or weekend meal to enjoy throughout the winter season.

With winter upon us, it’s time to nosh on warmer foods. As much as I love salads and crunching on raw vegetables, I don’t feel as nourished or full when I eat them during the colder months. That said, I still want to get in my daily amount of vegetables, which is where this soup comes in. It’s a mélange of leafy and dark greens, creamy cauliflower and sweet hints of caramelized onions to warm up your bone-chilled body—a soup to sip your greens with as we cozy up to colder weather.

CREAMY LEEK GREEN SOUP

*Makes one pot of soup.

Ingredients

3 tablespoons coconut oil, ghee or grass-fed butter

2 medium yellow onions

3 large leeks

1 small bunch of radish, beet or turnip greens or kale

½ small head cauliflower

1 tablespoon fresh ginger

1 clove garlic

8 cups bone broth or vegetable or chicken stock

2 teaspoons sea salt

A drizzle of olive oil to garnish

Directions

Dice up the onions, ginger and garlic and sauté over low heat in a large pot with your preferred oil and salt for around 15 minutes until almost caramelized.

Chop up the leeks into thin slices and rice the cauliflower, then add them to the pot and cook until softened, which should take around 10 minutes.